Food

Chef Marc Murphy’s Chicken Chili Office Bag Lunch

People love chili, says Chopped judge Marc Murphy, owner of five restaurants in New York City. “It goes well on top of nachos. It goes well on top of burgers,” he says. “It’s just the perfect garnish and also the perfect dish.” Most cooks prepare it with beef, but at Murphy’s fancy Ditch Plains surf shacks, he uses chicken—and not for health reasons. “It’s not lighter, but the perception is, it is,” says Murphy, who uses dark meat. “White meat doesn’t have enough flavor.” Murphy shares his hearty chicken chili recipe with Bloomberg Businessweek.

Instructions
In a large, heavy-bottomed sauce pot, cook ground chicken on medium heat until cooked through. Remove from pot and reserve. Add onions, peppers, garlic and sauté until translucent. Add all the spices and then add cooked ground chicken back to pot. Sauté together to evenly distribute flavors. Add stewed tomato, kidney beans, chicken stock, and beer to pot. Simmer for 20 minutes, then add hot sauce and season chili to liking. Once finished, remove from heat. Stir in cilantro and serve over rice—or with cheddar cheese, sour cream, and tortilla chips.